Stuffed Endive

Stuffed Endive

ELEANOR1052

"These egg-salad stuffed endive leaves make a great appetizer instead of salty chips. They look pretty too. If you are taking them to a party, the egg-salad may be made the night before and refrigerated along with washed and dried endive leaves wrapped in paper towels."
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Ingredients

27 m servings 166 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise, salt and dill. Set aside.
  2. Select the largest endive leaves, and fill with egg salad. Place on a platter in a fan shape. Sprinkle the olives among the leaves. Cover, and refrigerate until serving.

Footnotes

  • Hard-cooked eggs
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

Taste as you salt, it was too salty for me. Great presentation. if you're not a green olive fan try capers but remember they are salty too.

Most helpful critical review

I like the presentation idea, but there are not many leaves on baby endive and it makes this a little costly. The taste was okay, but the endive was a little prickly/bitter. I used my regular e...

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Least positive
Newest

Taste as you salt, it was too salty for me. Great presentation. if you're not a green olive fan try capers but remember they are salty too.

This egg salad was delicious - I added a little more dijon mustard to spice it up a bit. Delicious!

Great idea, I adjusted recipe to make 2 servings, and used low fat miracle whip instead of mayo. Put everything except the olives and dill in a small blender, and scooped it out on the endive le...

I like the presentation idea, but there are not many leaves on baby endive and it makes this a little costly. The taste was okay, but the endive was a little prickly/bitter. I used my regular e...

Different idea for an appetizer, but too salty for me, and endive has a bit of a bitter taste

Solid idea. My husband throw random ingredients at me to see how I handle them and this week it was a baby endive. Made a pretty lunch! We adjusted the egg salad recipe to taste.

loved it!

The egg salad was good, but I didn't care for the bitter flavor of the endive with it.

These are delicious! They are easy and they look great.

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